Hershey Kiss Cookies (Peanut Butter Blossoms)

overhead shot of peanut butter blossom cookies on a white round plate

Hershey Kiss Cookies (Peanut Butter Blossoms)

Hershey Kiss cookies, aka Peanut Butter Blossoms, are are a classic holiday treat. Chocolate kisses sit on soft peanut butter cookies. So easy to make!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 161kcal

Author Liz Marino

Ingredients

Cookies

½ cup salted butter softened
½ cup creamy peanut butter
½ cup granulated white sugar
½ cup dark brown sugar packed
1 teaspoon vanilla extract
1 tablespoon cornstarch
2 tablespoons warm water
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder

Toppings

¼ cup granulated white sugar
25 Hershey kisses

Instructions

Preheat the oven to 375℉. Line 2 baking sheets with parchment paper, then set aside.
Using a stand mixer fitted with the paddle attachment or a large mixing bowl and electric hand mixer, beat the butter, peanut butter, sugar, and brown sugar on high speed until light and fluffy, about 2 minutes.
In a small bowl, make a slurry by whisking the cornstarch and warm water together. Add the slurry and vanilla extract to the butter/sugar. Beat for another 30-60 seconds to incorporate
In a separate bowl, sift the flour, baking soda, and baking powder together. Slowly add the dry ingredients to the wet ingredients, mixing on low speed, until a dough forms.
In a shallow bowl, add ¼ cup white granulated sugar. Portion the dough using a small cookie scoop or tablespoon, use your hands to shape dough into balls, then roll each one through the sugar, to coat.
Transfer to the prepared cookie sheets, leaving about 2 inches in between each one.
Bake the cookies in preheated oven for 10 minutes, or until the edges are a light golden brown.
Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Transfer the cookies to a wire rack to finish cooling.
Let the cookies cool for at least 2 hours before storing. Enjoy!

Notes

To properly combine the ingredients, use a stand mixer or electric hand mixer on high speed.

Use a low mixer speed when incorporating the flour. Over mixing the dough can cause your cookies to be dry and crumbly.

Use a scoop to portion the dough, so that each cookie will be the same size. This ensures that they bake evenly too.

Arrange the scoops at least 2 inches apart on baking sheet lined with parchment paper. This prevents them from sticking to the pan.

Add the Hershey kisses while the peanut butter cookies are still warm. Otherwise they won't stick.

Let the peanut butter blossom cookies cool completely before storing.

Storing: Cookies will keep in an airtight container for up to a week at room temperature.

Freezing the baked cookies: You can freeze these cookies for up to 4 months in a freezer-safe container. Thaw completely before enjoying.

Freezing cookie dough: The unbaked dough freezes well for up to 4 months. However, do not roll the dough in sugar until just before baking.

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